Fried Chicken with Gravy - 5 points

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From the AccuWeather Low-Fat Cookbook

Fried Chicken with Gravy

6 medium skinless, boneless chicken breast halves (about 1 1/2 pounds total)1/2 cup all-purpose flour 1/2 tsp. Salt1 1/2 tsp. Snipped fresh thyme OR 1/8 to 1/4 tsp. 1/2 tsp. dried thyme, crushedPepper 1/2 tsp. Paprika2 Tbsp. Cooking oil 1/2 cup evaporated milk1/2 cup reduced-sodium chicken broth Paprika (optional)Fresh thyme (optional)

Rinse chicken breast halves; pat dry with paper towels.

In plastic bag combine flour, salt, the 1/2 teaspoon paprika, the thyme and pepper. Add chicken breast halves, two at a time, shaking to coat. Remove chicken from bag, shaking off any excess coating into the bag. Reserve the remaining flour mixture.

In a 12-inch skillet heat oil. Add chicken and cook, uncovered, over medium heat for 8 to 10 minutes or until chicken is tender and no longer pink, turning once to brown evenly. Drain chicken on paper towels. Keep warm.

Pour off drippings in skillet and discard.

For gravy, in a small bowl slowly stir evaporated milk into reserved flour. Stir in chicken broth; add mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve gravy over chicken if desired, sprinkle with additional paprika and garnish with fresh thyme.

Makes 6 servings. Nutrition Facts per serving: 198 calories, 8 g total fat (2 g saturated fat), 60 mg cholesterol, 310 mg sodium, 6 g carbohydrate, 0 g fiber, 24 g protein. Exchanges: 1/2 starch, 3 Lean Meat

Weight Watchers Points: 5 pts. per serving

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